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<b>REVERSE OSMOSIS CONCENTRATION OF ORANGE JUICE USING SPIRAL WOUND MEMBRANES</B>

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Author(s): W. A. DE ARAUJO | M. R.W. MACIEL

Journal: Alimentos e Nutrição
ISSN 0103-4235

Volume: 16;
Issue: 3;
Start page: 213;
Date: 2009;
Original page

Keywords: Orange | juice | membrane | concentration | osmosis | reverse

ABSTRACT
Flavor and odor components of foods are often lost during processing which leads to a poorer quality final product compared with the fresh ingredients. The orange juice industry concentrates juice (45-66ºBrix) in TASTE (Thermally Accelerated Short Time Evaporator) to remove excess water, and thus reduce storage and transportation costs, but also to improve product stability. Evaporation results in a loss of fresh juice flavors, color degradation and “cooked” taste due to the thermal effects. Methods using less heat for thermal damage reduction must be investigated to establish parameters for future commercial processes. The promising alternative is Reverse Osmosis (RO), but it cannot achieve concentrations greater than 30ºBrix. RO has advantages over traditional evaporation techniques in removing water. Because less heat is used, thermal damage to products is generally eliminated. In this project tests were performed using unpasteurised Single Strength Orange Juice (SSOJ), spiral wound membranes (Polyamide), and a DESAL pilot system model 4040. The aim was to evaluate spiral wound membranes on the basis of flux as a function of time. Retentate concentrations were 15-20ºBrix, and GC-FID analyses were used in order to understand aroma losses. KEYWORDS: Orange; juice; membrane; concentration; osmosis; reverse.
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